What can I do with chicken breast fillets...

camNolliesMUMMY

awwww hope you enjoy a romantic/valentine weekend instead doesnt mean it has to be today it could be any of the other 365 days a year lol, thats an idea if we do it the day after valentines day its cheaper pmsl very mse!!!!
well so far it smells bloomin fabulous will be back later to update you on rating, i decided as im so tired to do it with steak cut chips and mixed veg.

camNolliesMUMMY

just wanted to update, the chicken was gorgeous, oh said i have to make this again he really enjoyed it!!!

bundly

Hiya all

I've been given two big bagfuls of frozen chicken breasts and they look utterly unappealing. I've got no idea what to do to make them palatable, and my mind goes a blank each time I see them when I open the freezer. I am going to have to use them up soon or chuck them, so...

I tried defrosting one, cubed it, fried it and put it in a chicken soup and it was all rubbery and tasteless and I threw it away. Don't want to waste the rest.

Can anyone please give me ideas of what to do?

I'm on a high fat low carb diet, so I using lots of oil, butter, cream or mayo isn't an issue. (I don't like chicken with any kind of tomato-based sauce.)

Cheers

Bundly

SmallL

You could make homemade chicken or cheese kievs, let a fillet defrost, cut lengthways in half, flatten by bashing with some sort of implement. Place garlic butter/some other filling in the centre. Roll the chicken over it, wrap in foil to prevent un-rolling and to keep it moist. Oven bake

Or you could use those oven bags to put a fillet in and marinade with choice herbs/sauces, this way the chicken is succulent when cooked.

EDIT- Chicken casserole/stew is a good one as the chicken should become very soft and almost fall apart.

bundly

Thanks. I've actually got a special basher! And some butter!

It still sounds a bit dry, though. And garlic gives me terrible indigestion.

Is there something I could do with cream?

HeadAboveWater

If we get frozen fillets, the only thing we'll use them for is curry coz they're just not the same as the fresh ones!! So simple and straight forward. All I use is double cream and curry powder. How much depends on who's eating it!! lol The girls love it! And for me and my partner we'd add in a red onion and maybe a pepper. Serve with naan bread and voila yummy dinner!!!

HeadAboveWater

SmallL wrote: »

You could make homemade chicken or cheese kievs, let a fillet defrost, cut lengthways in half, flatten by bashing with some sort of implement. Place garlic butter/some other filling in the centre. Roll the chicken over it, wrap in foil to prevent un-rolling and to keep it moist. Oven bake

Ever see the ad on TV for philadelphia? Use it instead of the garlic butter. My sister tried it and it was really tasty. Even use the chive version rather than original. Or something to that effect

bundly

Thanks Kath .... it just dawned on me, I could buy a jar of korma sauce.. but I think I would have to precook the chicken the way Small L says - in butter, in foil, to stop it going hard and chewy.

HeadAboveWater

bundly wrote: »

Thanks Kath .... it just dawned on me, I could buy a jar of korma sauce.. but I think I would have to precook the chicken the way Small L says - in butter, in foil, to stop it going hard and chewy.

Jars are good too but not as tasty. I always find them too salty.

Once chicken is defrosted, I'd chop it into small cubes usually, smallest bit of olive oil, seal the outside, then turn temperature down to halfway and let it cook really slowly. Usually quite a lot of water in fillets (depending on how cheap/expensive they are) so shouldn't dry out. Makes it nice and tender when you cook slower. Same with steaks too

bundly

I've just been looking at curry recipes -- some say marinade the chicken in yoghurt --- is that to make the breasts tender?

Not keen on cheese & chicken together, sorry xx